Green Olive, Lentil and Mastiha Tapenade
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Cook time:
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Yield: 10 servings or 2 1/2 cups
Serve this on toasted pita wedges or over raw vegetable leaves, such as endive.
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Ingredients
- 1/2 cup blanched almonds
- 2 garlic cloves, pressed
- 1/2 tsp. Mastiha crystals, pounded
- 2 1/2 cups green olives, pitted and finely chopped
- 1/2 cup cooked baby lentils, drained
- Finely grated zest of 1 lemon
- 1/4 cup finely chopped parsley or fresh coriander
- Salt and freshly ground white pepper
- 2 Tbsp. extra virgin olive oil
- 2 Belgian endives, trimmed and broken into leaves (about 20 leaves)
- Lemon zest cut into julienne for garnish
- Small parsley sprigs for garnish
- Salt and pepper to taste
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Instructions
- Finely chop the almonds and garlic in a food processor and remove to a bowl. Add the olives, Mastiha, and lentils, and toss to combine. Mix in the lemon zest, parsley or coriander, salt, pepper, and olive oil, and stir to combine well. Spoon 1 scant tablespoon of tapenade into each of the endive leaves. Garnish with lemon zest and parsley leaves and serve.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
